FBD

Mexican Potato Corn Chowder

Crockpot mexican potato corn chowder

MexicanChickenIntermediate240 minBy Northstar

Ingredients

Servings
6
  • 14 small potatoes, peeled and diced
  • 1 can (17 oz.) cream style corn
  • 1 can (12 oz.) whole kernel corn-do not drain
  • 2 tbsp. chicken bouillon powder
  • 1 can (4 oz.) diced green chilies
  • 1 tbsp + margarine
  • 1 lg. onion (brown), diced fine
  • 1 green pepper, diced fine
  • Seasonings*
  • 2 c. medium Cheddar cheese, shredded
  • 1 1/2 c. Monterey Jack cheese, shredded

Instructions

  1. 1

    Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork.

  2. 2

    Add sauteed onion and green pepper.

  3. 3

    Stir in corns, chilies and seasonings (*Lawry's season salt, garlic powder, dash of Worcestershire sauce).

  4. 4

    Heat until bubbly.

  5. 5

    Place in large (5-6 qt.) crock pot on high until it bubbles again and then turn to low.

  6. 6

    Stir in shredded cheese.

  7. 7

    Simmer on low for at least 1 hour.

Tags

crockpotmexicanslow-cooker